Taste from the past – Canning peaches in 1879


(Transcribed from the Evergreen Star, Evergreen, Alabama, September 18, 1879)

Choose the cling-stones. Pare, halt, and stone them. Boil the stones or pits until all the flavor is extracted; then having everything in readiness (the cans, with their covers and the wax to seal them), pour off the water from the pits, and when it is at boiling point, throw into it enough of peaches to fill three or four cans; sprinkle over sugar to taste, or about as much as would be sprinkled over fresh peaches for the table.

When just scalded, can them, placing round pieces of writing paper dipped in brandy over the tops of the peaches before putting n the covers.

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